April 13, 2015

Farro Salad With Sugar Snap Peas, Radishes & Mint

Recipe: Eric Vellend

Farro is whole grain emmer wheat, usually with some of its husk removed. It can be found at select supermarkets and Italian food shops. You could also use barley or regular wheat berries instead of farro, though they will take longer to cook.



  • 1 ½ cups farro, rinsed
  • 1 small onion, peeled
  • 1 stalk celery, halved
  • 1 small carrot, peeled
  • 1 bay leaf
  • Salt and pepper, to taste


  • ¾ lb. sugar snap peas, strings removed
  • 1 bunch radishes, trimmed, cut into wedges
  • 1 green onion, thinly sliced
  • ¼ cup chopped mint
  • ¼ cup extra-virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 lemon, washed


Yield: Serves 6

  1.  To cook farro, place all ingredients in a medium pot. Pour in enough water to cover by 3″. Bring to boil over high heat. Reduce to simmer. Cook until al dente, 20 to 25 minutes. Drain. Transfer to baking sheet to cool. Discard vegetables and bay leaf.
  2. Prepare bowl of ice water. Bring large pot of salted water to boil. Add sugar snap peas. After 30 seconds, drain and immediately plunge into ice water. Cool, drain and dry on paper towel. Cut into ½ ” pieces.
  3. In a large mixing bowl, combine faro, sugar snaps, radishes, onions, mint, oil and lemon juice. Season with salt and pepper. Mix thoroughly. Transfer to serving bowl. Using citrus zester, zest lemon over salad.